Biochemical changes occurring during the ripening of Barbera berries. Changes in the physiological parameters were measured during five different ripening stages of cultivar Barbera grape berries from véraison until full ripening. The véraison stage (58 days after blooming) was considered as the moment when 50% of the berries started to change colour. A, total soluble solids; B, titratable acidity; C, berry juice pH; D, total anthocyanin contents. The data are the means ± SE of three experiments run in triplicate (n = 9).